Name: Greek Chickpea Soup (Revithia) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 cans chickpeas (15 oz / 400 g each can – drained and rinsed) or 4.5 cups / 700 g cooked chickpeas; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 carrots, cut into discs; 3 cloves garlic, grated; ¼ teaspoon red pepper flakes (or more to taste); 4 cups vegetable broth (or chicken broth); ½ teaspoon salt (or more to taste); Black pepper, to taste; 1 small handful fresh dill or parsley, chopped; 2 tablespoons lemon juice (or more to taste); Zest of 1 lemon, for garnish; 3 tablespoons tahini (alternatively, 3 tablespoons extra virgin olive oil, almond butter, cashew butter, or half-and-half)

Greek Chickpea Soup (Revithia) Recipe

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★★★★★

4.7 from 88 reviews

This Greek Chickpea Soup (Revithia) is a hearty and creamy Mediterranean dish featuring tender chickpeas simmered with aromatic vegetables, garlic, and a hint of red pepper flakes. Enriched with tahini and lemon juice, it offers a luscious texture and tangy flavor. Perfect as a comforting meal that’s both nutritious and satisfying.

Author: rami
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Greek
Diet: Vegan

Ingredients

Scale

Main Ingredients

3 cans chickpeas (15 oz / 400 g each can – drained and rinsed) or 4.5 cups / 700 g cooked chickpeas
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 carrots, cut into discs
3 cloves garlic, grated
¼ teaspoon red pepper flakes (or more to taste)
4 cups vegetable broth (or chicken broth)
½ teaspoon salt (or more to taste)
Black pepper, to taste
1 small handful fresh dill or parsley, chopped

For Creaminess and Garnish

2 tablespoons lemon juice (or more to taste)
Zest of 1 lemon, for garnish
3 tablespoons tahini (alternatively, 3 tablespoons extra virgin olive oil, almond butter, cashew butter, or half-and-half)

Instructions

Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and carrot discs, cooking for about 4 minutes until softened. Stir in the grated garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
Simmer the chickpeas: Add the drained and rinsed chickpeas, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to blend together.
Make it creamy: Carefully scoop out about 2 cups of the soup, including roughly half chickpeas and half broth, into a blender or tall jar. Add lemon juice and tahini, then blend until smooth and creamy. If you don’t have tahini, substitute with olive oil, almond butter, cashew butter, or half-and-half for richness.
Finish the soup: Turn off the heat and stir the blended creamy mixture back into the pot. Add lemon zest and adjust seasoning by adding more salt or lemon juice if needed. Serve hot, drizzled with extra olive oil, black pepper, and garnished with fresh dill or parsley.

Notes

If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.
This soup can be made vegan by using vegetable broth and ensuring tahini or alternatives are plant-based.
Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
For added texture, reserve some chickpeas before blending and stir them in after mixing the creamy base.
You can substitute fresh dill with parsley or other fresh herbs according to preference.

Keywords: Greek chickpea soup, Revithia, vegan soup, Mediterranean cuisine, creamy chickpea soup, healthy soup recipe, tahini soup

Find it online: https://cheframiflavor.com/greek-chickpea-soup-revithia-recipe/